Chicken Pad Thai Recipe

This recipe for Chicken Pad Thai is colorful, appealing and easy to make.

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1/2 pkg (14 oz/400 g) wide rice stick noodles
2/3 cup chicken stock
1/2 cup ketchup
1/4 cup fish sauce
2 tbsp granulated sugar
2 tbsp cornstarch
1 tsp grated lime rind
2 tbsp lime juice
1 tsp hot pepper sauce
4 tsp vegetable oil
2 eggs, lightly beaten
1 lb (454 gr) boneless skinless chicken breasts, sliced into thin pieces
4 carrots, thinly sliced
2 cloves of garlic, minced
1 tbsp minced gingerroot
1 cup bean sprouts
1 lb bok choy chopped into large pieces


In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.

Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.

In wok or large skillet, heat 2 teaspoons of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.

Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.

Add carrots, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.

Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.

Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through.

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